Chocolate Salami

Method

1. Toast the almonds in a pan until golden.
2. In a large bowl, combine melted butter, sugar, cocoa powder, and lightly beaten eggs. Mix until smooth.
3. Let the almonds cool, then add them to the mixture.
4. Add the two small cups of espresso coffee and the small cup of rum. Mix well.
5. Crumble the dry biscuits into the mixture and stir until evenly distributed.
6. If the mixture feels too liquid, add more crushed biscuits to achieve a workable consistency.
7. Place the mixture on a sheet of parchment paper, roll into a log shape. Transfer to plastic wrap, seal tightly like a candy wrapper, and twist the ends.
8. Refrigerate (or freeze) for at least 3 hours until firm.
9. Remove from plastic wrap, dust with powdered sugar, slice and serve.